Foolproof Karaage | Japanese Fried Chicken Recipe

Japan’s home-cooking classic, karaage (Japanese fried chicken), is a national favorite loved across generations.
It’s a staple not only for dinner and bento lunches but also at set-meal diners and izakaya pubs—and in recent years, specialty karaage shops have been on the rise.

Crispy and fragrant on the outside with juices that burst from the inside—that’s its charm.
Compared with Western-style fried chicken, the coating is lighter, and a marinade of soy sauce, garlic, and ginger fills each bite with Japanese flavors.
Take one bite and the toasty aroma and umami bloom—you’ll want it with both rice and a cold drink.
A quick squeeze of lemon balances the richness with bright acidity, keeping every bite refreshing to the end.

In this recipe, we use chicken thighs for extra juiciness; swap in chicken breast for a lighter, leaner version that’s still easy to make at home.
We’ve included step-by-step, foolproof tips so even first-timers can succeed—give it a try!

 

What is Karaage (Japanese fried chicken)?

Japanese karaage differs from Western fried chicken in both preparation and texture. Instead of a heavy flour batter or buttermilk dredge, the chicken is marinated in soy sauce, garlic, and ginger, then lightly dusted with potato starch (or a flour–starch mix). The result is a thin, crisp coating—lighter than Western fried chicken—and every bite carries clean, savory Japanese flavors from the marinade. 

Karaage is typically cut into small, boneless thigh pieces, often double-fried for extra crunch while staying juicy inside and finished simply with a squeeze of lemon. Western styles, by contrast, favor larger, often bone-in pieces with a thicker, seasoned crust (sometimes dairy-rich), emphasizing a heartier, more robust bite.

 

The Story Behind This Recipe

Japanese people love karaage (Japanese fried chicken). It shows up in daily life more than almost any other dish.
Not everyone would name it as their absolute favorite (though it has plenty of die-hard fans), but unless you avoid fried foods or are vegan, you’ll probably find yourself eating it regularly without even thinking about it.
It’s a staple for weeknight dinners and bento boxes, it’s always on offer at convenience stores and supermarkets, and it appears on menus at both Japanese and Western-style restaurants. Distinctive specialty shops have also been multiplying nationwide.
Of course it’s a joy to find an outstanding version, but even a straightforward, exactly-as-expected karaage somehow satisfies.
In Japan, the Karaage Grand Prix is held every year, with top shops from all over the country competing and keeping the scene lively.
Why is it loved so much? It’s hard to put into words—but if you visit Japan and try it a few times, you’ll get it.
When you come, be sure to try karaage.

 

Ingredients (Serves 2-3)

 

Instructions

1		Pat the chicken dry thoroughly with paper towels, then cut into bite-size pieces (about 40 g each). Tip Leftover surface drippings can cause off-odors and uneven frying, so be thorough when drying.
2		In a bowl, add the cut chicken and all the marinade ingredients. Massage well by hand. Cover and refrigerate for 20 minutes to overnight to let the flavors penetrate. Tip The marinade amount is intentionally minimal—the smallest quantity that still seasons well—so the coating won’t turn soggy. Massaging helps the seasoning reach the center.
3		After marinating, lightly blot any excess surface moisture, then coat the chicken evenly on all sides with potato starch. Tip Shake off excess starch. If using skin-on pieces, wrap the skin to the outside and round the shape; this helps them fry up extra fragrant and juicy.
4		Heat oil in a pot or deep skillet to medium heat, about 170 °C (340 °F). Add the chicken and do not move it for the first 2 minutes to set the crust.
5		Flip and fry for 3 minutes more. Tip Briefly lift each piece partway through to expose it to air—this drives off surface moisture and yields a crisper crust.
6		Finish at high heat, 180–190 °C (355–375 °F), for about 1 minute to deepen the color and aroma.
7		Transfer the chicken to a wire rack, skin-side up; do not plate immediately. Tip1 This lets excess oil drip off and prevents steam-sogginess from contact with the plate. Tip2 Keeping the skin side up allows oil and moisture to drain down, so the crust stays crisp longer. Tip3 Let the pieces rest 3–4 minutes to finish cooking with carryover heat. Resting makes it crisp outside, juicy inside.
8		Line a plate with lettuce, pile on the karaage, and serve with lemon wedges. Squeeze just before eating.

 

Top Spots in Japan We Recommend — Karaage Grand Prix

Japan has countless places serving karaage (Japanese fried chicken), and the styles vary widely.
Convenience-store and supermarket karaage are tasty and worth trying, but if you’d like to seek out truly great karaage, why not visit a Karaage Grand Prix award-winning shop?

As of August 2025, the competition has been held 16 times and crowns Japan’s best karaage, honoring outstanding shops across a range of categories.
Because it covers restaurants nationwide, there’s likely to be a winner near your travel destination.

The results are available only in Japanese, but you can use Google Translate or ask a nearby local (people are usually happy to help) and drop by a shop in the area.

Be sure to try some delicious karaage.

 

The 16th Karaage Grand Prix
Official Web Page